This classic Italian dressing is the kind you want on repeat: bright, garlicky, herby, and zesty without that harsh, bitter bite that some homemade versions can sneak in with too much dried oregano or heavy-handed vinegar.
It’s a fast shake-and-pour situation, but it tastes like you actually tried. Plus, I’m sharing the best salads to pair it with so your greens don’t feel like an afterthought.
Why You’ll Love This
It’s bold but balanced: tangy, a little savory, and lightly sweetened to smooth out the edges—aka zesty, not bitter. It also emulsifies nicely, so you get a clingy, glossy dressing that doesn’t slide right off your salad.
Ingredients
- 1/2 cup extra-virgin olive oil (choose a smooth, not super peppery one)
- 3 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp honey (or maple syrup)
- 1 small garlic clove, finely grated or pressed
- 1 1/2 tsp Italian seasoning
- 1 tbsp grated Parmesan (optional but highly recommended for savory depth)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 2 tbsp water (to mellow the vinegar and help it blend)
- Pinch of red pepper flakes (optional)
How to Make It
- Add the red wine vinegar, lemon juice, Dijon, honey, garlic, Italian seasoning, Parmesan (if using), salt, pepper, and water to a jar with a tight lid (or a small bowl).
- Whisk well (or shake the jar) until the honey dissolves and everything looks evenly mixed.
- Slowly drizzle in the olive oil while whisking continuously. If using a jar, add the oil and shake hard for 20–30 seconds until it looks creamy and combined.
- Taste and adjust: for more zing, add a tiny splash of vinegar; for less sharpness, add another 1/2 tsp honey or 1 tbsp olive oil.
- Let it rest for 5 minutes so the dried herbs can hydrate and the flavors can settle.
- Shake or whisk once more, then use right away or chill for later.
- If you’re using it on a delicate salad (like butter lettuce), start with a small amount and add more as needed. This one has personality.
Tips for the Best Results
- Use a smoother olive oil. Very peppery, ultra-bitter oils can make the whole dressing taste harsh. Save those for dipping bread.
- Don’t overdo dried oregano. Italian seasoning is convenient, but too much can read bitter and dusty. Stick to the amounts, then build slowly.
- Grate the garlic. Minced garlic can feel sharp in a vinaigrette; grating makes it melt in and taste rounder.
- Sweetener is not “cheating.” A little honey balances acidity and tames any bitter edge from herbs.
- Add water on purpose. It softens the vinegar and helps the dressing emulsify so it clings to lettuce instead of pooling at the bottom.
- Salt matters. Under-salted dressing tastes sour and aggressive. Add a pinch, taste, then adjust.
- Dress right before serving. Especially for crunchy salads—this keeps everything crisp.
- Pair it with something creamy. Avocado, mozzarella, or chickpeas mellow the zing in the best way.
Variations
- Classic Italian restaurant-style: Add 1–2 tsp dried parsley and a pinch more red pepper flakes.
- Extra tangy: Swap 1 tbsp of the red wine vinegar for champagne vinegar for brighter acidity without harshness.
- More savory (less sweet): Use Parmesan and reduce honey to 1 tsp. The cheese adds “roundness” without needing extra sugar.
- Creamy Italian: Whisk in 2 tbsp mayo or Greek yogurt. Great for pasta salads and crunchy chopped salads.
- Herby fresh: Replace 1 tsp Italian seasoning with 1 tbsp chopped fresh basil or parsley (add right before serving).
- Low-acid vibe: Reduce vinegar to 2 tbsp and increase lemon juice to 2 tbsp for a softer, fresher tang.
- Salad pairing inspo: Try it on a classic chopped salad (romaine, cucumber, tomato, red onion), an antipasto salad (salami, provolone, pepperoncini), a simple arugula salad with shaved Parmesan, or a pasta salad with cherry tomatoes and mozzarella pearls.
Storage & Reheating
Store dressing in a sealed jar in the fridge for up to 7 days. Olive oil will solidify when chilled—totally normal—so let it sit at room temp for 10–15 minutes, then shake hard to re-emulsify. No reheating needed.
FAQ
Why does my Italian dressing taste bitter?
Usually it’s one of three things: a very bitter/peppery olive oil, too much dried oregano/Italian seasoning, or vinegar that’s overpowering. This recipe avoids that by using a moderate amount of herbs, adding a little honey, and including water to soften the acidity. If yours is already bitter, whisk in 1/2 tsp honey and 1 tbsp more olive oil, then re-taste.
Can I make this without Dijon mustard?
Yes. Dijon helps emulsify (keeps the oil and vinegar from separating) and adds a subtle tang. If you skip it, shake the jar right before serving and consider adding 1 tsp mayo or a tiny pinch of garlic powder to help with body and flavor.
What salads pair best with this dressing?
Anything with crunch and mix-ins. My favorites: romaine-based chopped salads, antipasto salads with pepperoncini and olives, arugula with shaved Parmesan and lemon zest, or a classic cucumber-tomato-red onion salad. It’s also amazing on a “big deli salad” with chickpeas, salami, provolone, and shredded lettuce.
Can I use fresh herbs instead of dried?
Absolutely. Use about 1 tbsp chopped fresh herbs (basil, parsley, oregano) in place of 1 tsp dried. Add fresh herbs right before serving for the brightest flavor, especially if you plan to store the dressing for a few days.
How do I keep the dressing from separating?
Use Dijon (or a little mayo), add the oil slowly while whisking, and shake again after resting. If you’re making it ahead, expect some separation in the fridge—just let it warm slightly and shake hard for 20–30 seconds before pouring.